Nimbu Masoor Dal - Curried Lentils

Name: Nimbu Masoor Dal - Curried Lentils
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.667 cup vegetable oil; 1 large onion; 2 sticks cinnamon; 1 lb red lentil; 0.5 tsp fresh ginger; 2.5 cup vegetable stock; 2.5 cup hot water; 0.5 tsp chili powder; 0.5 lemon; 1 garlic clove; 0.5 green chili pepper; 2 bay leaves; 1 tbsp fresh cilantro

Lentils, lemon and coriander simmered on the stove and spiced with cinnamon and ginger for a South Asian dal. Finish with chopped coriander.

1 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 1 hr 15 min · 1 hr 40 min total
Difficulty: Medium

1
Heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
5 min
2
Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
10 min
3
Add the stock, hot water and chili powder. Bring to the boil and boil rapidly for about 10 minutes.
10 min
4
Squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the lemon shell.
50 min
5
Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
10 min
6
Add this mixture, including the oil, to the lentils when they are cooked. Sprinkle with chopped coriander and serve hot.